Applebee's Chicken Wonton Tacos
Crispy baked wonton shells loaded with savory seasoned chicken, creamy Asian slaw, and a drizzle of sweet chili sauce. A fast and satisfying copycat of the Applebee's classic.
Equipment
- Skillet
- Baking sheet
- Oven
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 12 square wonton wrappers
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 cup coleslaw mix purple and green cabbage
- 2 tbsp Asian sweet chili sauce
- 1 tbsp mayonnaise
- 2 green onions sliced thin
- 1 tbsp sesame seeds
- cooking spray or neutral oil for shells
Instructions
- Preheat oven to 375°F. Drape wonton wrappers over oven rack bars or a wooden spoon to form taco shapes. Spray lightly with cooking spray.
- Bake the shells for 7 to 9 minutes until golden and crisp. Remove and let cool on a rack.
- Season the chicken with soy sauce, hoisin, garlic powder, and ginger. Cook in a skillet over medium-high heat for 6 to 8 minutes per side.
- Shred the chicken and return to the pan with rice vinegar and sesame oil. Toss to coat and keep warm.
- Mix the coleslaw blend with sweet chili sauce and mayonnaise. Chill for 10 minutes if time allows.
- Assemble the tacos by spooning chicken into each shell, topping with slaw, green onions, and sesame seeds. Serve immediately.
Notes
- Assemble right before serving to keep shells crispy.
- Substitute Greek yogurt for mayo for a lighter slaw.
- Rotisserie chicken works great as a shortcut.
- Air fry shells at 370°F for 5 to 6 minutes as an alternative to oven baking.